Red Beans and Rice (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 cups cooked white rice, kept separate
02 -
1 pound dried red beans, soaked in water overnight
→ Holy Trinity and Aromatics
03 -
1 green bell pepper, chopped into small pieces
04 -
1 medium onion, chopped finely
05 -
3 garlic cloves, finely minced
06 -
2 celery stalks, chopped into little bits
→ Meat and Liquids
07 -
8 ounces smoked sausage, cut into circles
08 -
1 tablespoon olive oil
09 -
4 cups chicken stock
→ Seasonings
10 -
1 teaspoon smoked paprika
11 -
Freshly ground black pepper and salt, added to taste
12 -
1 bay leaf
13 -
2 teaspoons Cajun spice mix
14 -
Chopped fresh parsley or thinly sliced green onions for garnishing
15 -
1 teaspoon dried thyme leaves
# Instructions:
01 -
Warm up your olive oil in a big, sturdy pot on medium heat. Toss in those chopped onions, celery, and bell pepper. Let them cook gently until softened, around 5–7 minutes.
02 -
Add the sausage slices along with the minced garlic. Cook everything together until the garlic smells amazing and the sausage has crispy edges. That should take 2–3 minutes.
03 -
Pour the chicken stock into the pot, followed by the soaked beans and all the dry spices: Cajun mix, thyme, bay leaf, smoked paprika, along with salt and pepper. Stir everything together and let it come to a boil.
04 -
Turn the heat down low so it gently cooks. Cover the pot and let it cook for 1.5 to 2 hours. Stir occasionally, adding more liquid as needed to keep the beans submerged and cooking evenly.
05 -
Take out the bay leaf and give the dish a taste test. Add any extra salt or seasoning if needed. The beans should be tender and creamy by now.
06 -
Spoon the cooked beans over your rice. Sprinkle on some parsley or chopped green onions right before digging in.
# Notes:
01 -
Letting the dish sit overnight will make the flavors richer and bolder.
02 -
Soaking the beans beforehand ensures they cook evenly and have a great texture.
03 -
Mix in kale or spinach at the end of cooking for a healthy, leafy boost.